CONTENTS
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IN SEASON
Spring Cleaning Your Diet
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FOODIE NEWS Location. Location. Location
15 20 25 OPEN DOORS Café Culture
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BAK BAY BAKE Spring Sweetness
FOR STARTERS A Springtime Salute to Home Chefs
NATURE’S WAY Farm Life
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CHEF’S TABLE Season Fresh
KITCHEN CREW 101 Bring on Brunch
Editor: Leisha Wong Contributing Writers: Karla Henry, Jessica Hylton, Kristina Kerr, Claudette Powell, Jacqui Sinclair Photographers: Lance Brown, Jessica Hylton, Dwayne Watkins, SKKAN Media Design: Sharky Publisher: Kingston Kitchen Ltd. 10 Deanery Road, Kingston 16, Jamaica Email: kingstonkitchenja@gmail.com Tel: 876 . 867 . 8795 www.kingstonkitchenja.com Printed in Jamaica by The Herald Printery Advertising Sales for Kingston Kitchen 2011-2012 by M&M Media Ltd. 69 - 75 Constant Spring Road, Unit 6, Kingston 10, Jamaica. Email: messadomedia@gmail.com Tel: 876-977-6745 / Fax: 876-622-3916 Reproduction in whole or in part, without written permission from the publisher, is prohibited.
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KITCHEN CONVERSATIONS Master Chef
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SLIDESHOW Highlights from December 2012
56 44
PURE COCKTAIL Spring Seduction
HEALTH Green Giamts
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MIXOLOGIST Refresh It
WELCOME
SPRING FORWARD
Photos: Dwayne Watkins From left: Dwayne Watkins, Leisha Wong, Jacqui Sinclair, Chef Dennis McIntosh, Melanie Miller.
Spring. The word alone sounds hopeful and joyful —full of promise and possibility. Kingston Kitchen is happy to be back, albeit a little later than we had anticipated, but we are back. Truth be told, our “winter” was cold and long. Our family suffered a sad loss, but now, as the winter melts into spring, we have begun to feel the promise of possibility again. We are focused now on the growth of our family, as an impending birth is merely days away. That, they say is the journey of life… with each death another life begins anew. It is fitting then that we are coming back to you in the spring. Foodies love the onslaught of spring. The freshness of vegetables, the vibrant colours, and the abundant bounty of crops coming in after the absence of winter. While Jamaica may not suffer such extreme
weather patterns, and enjoy abundant crops all the year around, we still do enjoy the revolving crops that come in each season. As Jamaican consumers become more and more aware and conscious of what they eat, they turn to local farmers and markets for fresh produce that not only supports our local economy, but also our local agriculture sector. Always in support of eating local, KGN Kitchen magazine launches our new magazine section, “Nature’s Way” where we focus on local agriculturalists and artisans who are nurturing Jamaica’s fertile land. We begin with Potosi Farms, who one year ago launched their home delivery service, as well as celebrated their first harvest. Adam and Marika Miller are the wonderful couple behind the sustainable movement, and we check in with them after their first year. 5
WELCOME
Photos: Dwayne Watkins
Chef Dennis McIntosh, formerly of Cardiff Hall in Ocho Rios, and head of the Culinary Federation, stopped by our kitchen to prepare a contemporary and international take on the Jamaican brunch, for our “Bring on Brunch” cover story (page 33). While we love our traditional dishes, it’s often refreshing to learn a new take on an old favourite. And if you do not want to stay home, Kingston foodies have been relishing in a barrage of new restaurant and café openings in the past couple of months, we check out some in “Open Doors” (page 15) and “Foodie News” (page 11). But, while our magazine has grown, it is still too small to contain all that we would like to share with you. That is where our newly designed website comes in! Thanks to the creative team at Helium Media, we have an interactive new site, with a new blog. You can catch up on any magazine issues you may have missed by visiting our magazine archive, as well as see extended material that didn’t quite fit in the magazine. So, if you want to get the recipes for the delicious guava crème brûlée or sorrel cake courtesy of Chef Dennis McIntosh (see right), head on over to www.kingstonktichenja.com for all the delicious information. So here’s to the spring. While we won’t be hosting you this time in Hope Gardens, be sure to join us on Saturday July 6th, 2013 when we re-launch our market events, with our beloved Night Market. Foodies, young and old, will be out in force to enjoy and support Jamaica’s food local talents so make sure to save the date. Until then, enjoy our Spring issue, rejuvenate your body and re-awaken your senses. If you try any of our recipes, please make sure to share your results with us on our Facebook page, we love hearing from you!
EAT GOOD! Leisha, Melanie and Jacqui
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A sweet ending to an innovative contemporary brunch. Guava Crème Brûlée and Sorrel Cake are an indulgent yet light way to round out the meal. Visit www.kingstonkitchenja.com for these recipes and more. Check out the other recipes in this menu on page 33.
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IN SEASON
By Jacqui “JuicyChef” Sinclair
SPRING CLEANING Y O U R D I E T
Spring has sprung! This season evokes change and hope, especially for those in wintry climes. Jamaica fortunately doesn’t have that radical climatic change; however there is still a change in the air, the yearning for things yet to come. You can see it with tropical flowers blooming, young animals making their entrance and warmer weather. Spring evokes a sense of cleanliness, it’s a time when we want to “chuck out” the old and replenish with new. So, if your New Year resolution did not work, fret not, you can always spring clean your diet. Certain vegetables are in their prime during spring months such as green peas and beans, zucchini, and asparagus for example. Do you notice a trend and observe that they are all green? Start juicing! One great way to spring clean your diet and cleanse from within is by juicing your fruit and vegetables. Green juices are an excellent method to imbibe your recommended daily servings and a shot of golden nutrition. Make this a habit today. Juice that callaloo, spinach, kale, Swiss chard, cho cho, lettuce, apples, celery, string beans, and any other green vegetable or fruit such as broccoli or green grapes to gain that vital goodness. Another fantastic trick to force you to change your dietary lifestyle is to spring clean your pantry and fridge by getting rid of foods you want to eat less of. Now I can hear many of you murmuring that JuicyChef is mad, telling me to throw away food. Times are hard I know, and we cannot waste our hard earned money. Why not donate to a reputable charity such as Food for the Poor, the Red Cross or Salvation Army, homes for children or the elderly in your community? Or if that isn’t your thing, have a spring clean dinner party where you cook and prepare all the food items that you
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will not be eating during your detox phase and invite some friends over to share the calories in a fun way. Just be creative in your decision. I promise you, not having tempting foods around will help you on your food-cleansing journey. We spring clean material things such as old items, clothes and shoes, even remove ourselves from negative situations for spiritual cleansing, so why not spring clean from your life unhealthy bad food choices that makes you feel unclean inside? Spring clean your lifestyle today, it’s always in season to take care of your wellbeing.
Here are some other tips to spring clean your diet: • Drink loads of water to flush out your system, its Nature’s best gift to us. Water has no calories, is rehydrating and refreshing. When you feel hungry, drink a glass of water first to see if you were actually hungry or thirsty instead. Another helpful idea is to drink a glass before you eat to consume less if you tend to overeat. • Cut down on sugar, or remove it completely. Studies are now showing that most weight gain is caused by this sweet addictive product. • Increase your wholegrain intake and consume more fibre to aid elimination. • Increase your intake of fruits and vegetables. Learn to snack on fruit instead of unhealthy items and make it a habit to have a mixture of vegetables on your plate replacing starchy foods. • Practice portion control by measuring the amounts you consume, and calorie count so you can keep track of whether or not you are eating enough or too little for your body’s needs, which may be throwing off your metabolism.
IN SEASON
Photo by Dwayne Watkins
JuicyChef’s Seville Orange and Sesame String beans I am an intuitive cook and rarely follow recipes; in fact I have more fun creating my own. The Jamaican market is often a source of inspiration for my dishes. The crops may be humble, like the simple string bean, but I always find a way to take it to a different level in a simple yet beautiful way while building my personal clean eating dishes. I bought some Seville oranges recently to make a drink and used a leftover one to create vinaigrette to enliven some greens. Do enjoy my recipe created on the spot one day in such a moment. Liked it so much, had to jot it down so I could share with you. Ingredients 500g/ 1lb string beans, ends trimmed 1 small bunch of parsley, finely chopped ½ medium red onion, finely diced 1 Seville orange, zest and juice, separated 1 tsp. sesame oil 2 ½ tbsps. extra virgin olive oil Salt and pepper, to taste Sesame seeds for garnish Method • In salted boiling water, add string beans for two minutes and then drain. • Add beans to a bowl of ice cold water, drain again and pat dry.
• In a separate bowl add Seville orange juice, sesame oil and extra virgin olive oil. Whisk together until emulsified and season to taste with salt and pepper. • Add onions, parsley, ½ of the zest and beans and mix well until combined. • Allow to marinate for at least an hour in the fridge. • When ready to serve garnish with remaining zest and sprinkle sesame seeds all over. EAT GOOD!! Foodie Love, JuicyChef xoxo
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FOODIE NEWS
LOCATION LOCATION LOCATION Uncorked! spread their wings in new location.
Shortly after ringing in the New Year, Anna Kay von Dueszeln and Debra Valentine also celebrated the opening of a brand new location for Uncorked!, which is an expansion of their existing wine-focused concept that they have been running for the past two years. Their idea was to offer a bistro-styled eatery that would both enhance and complement their core business.
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FOODIE NEWS
The “new� Uncorked! still carries an extensive selection of wines, but the location can now be enjoyed with daytime and evening menus of cheese plates, paninis, salads, flatbread pizzas and other specialty items. In addition to enjoying the comfortable atmosphere and offerings, customers can purchase their favourite wines and other specialty items to enjoy at home. While moving is always somewhat of a challenge, the positive feedback from customers has made it worthwhile. Their plan for the future is simple; ensure that they are fresh and current, continue to offer a range of excellent and unique products and focus on an exceptional customer experience. Sovereign North Shop 2, 29 Barbican Road Kingston 6 (876) 632-5500
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Interviews by Leisha Wong
OPEN DOORS
CAFÉ CULTURE An explosion of new eateries has come to Kingston. Here’s a close up of two of the newcomers.
Photos for Grill 71 By Diana Chen
GRILL 71 71 Lady Musgrave Road, Kingston 6. 876-978-6655 Ashley Gambrill-Rousseau and Tara Abrahams-Clivio may have bonded and started their love affair with food during first form at Campion College, over patties and cocobread, but their taste buds have become a little more refined in the years since. Gambrill-Rousseau and Abramahams-Clivio are the duo behind the newly opened Grill 71, bringing a much needed casual-elegant dining experience to Kingston.
Q: Tell us a little about the team behind Grill 71. A: We wanted to create a place where our guests would feel at home, and was also a bit sophisticated. We worked with Michelle Subaran on initial space planning and then had Jamaica Fiberglass and some very talented local craftsmen and artisans including Island Art and Progressive Lighting translate our ideas.
As co-owner of the Cannonball Café franchise, Abrahams-Clivio, has over 10 years experience in the food industry. Gambrill-Rousseau’s love for recipes, cooking, and entertaining contributed to her long-time dream of opening a restaurant. “I was lucky enough to have grown up in a family where cooking delicious food and making friends feel welcome in our home was very important,” says Gambrill-Rousseau, “At Grill 71 our team strives to bring both these qualities to our guest experience.
Q: How did you decide on the concept for Grill 71? A: We threw several ideas around, but we kept coming back to the idea of simple dishes that were fresh and full of unusual flavours, and included ingredients sourced locally. We thought the time had come in Jamaica for a place with interesting salads, artisan pizzas and grilled dishes, and, of course, a range of really nice wines. In addition, Tara and I both have young kids and teens and we envisioned a restaurant where we would be comfortable with our kids and where everyone loved the food. 15
OPEN DOOR
Q: How would you describe your menu? A: Unpretentious and surprising. Many of the items will be familiar to guests like our macaroni and cheese or our Caesar Salad, while others like our ChiliCoriander Chicken, or Roasted Vegetable Pizza with balsamic drizzle and pesto, have prompted guests to comment on the fact that they've never seen them in Jamaica before. Q: What’s been the biggest challenge you have encountered? A: Keeping up with the demand for our Peppercorn Fillet! We are very proud to say it is all tender, local beef but it is not always available. We have people who get very upset when we can't source any. Q: What are the most popular dishes on the menu? A: Without a doubt our Peppercorn Fillet, our Moroccan Lamb Burger and our Asian-Style Salad with Ginger-Sesame Dressing. But the dish that everyone 16
wants the recipe for is our Sweet Potato and Cashew Crunch Casserole—our customers can't decide if it's a side dish or dessert, it's that divine. Q: Talk a little about the décor? What did you want to accomplish with the décor? A: Warm, simple and modern. Customers seem to also like our open kitchen concept-they wave at our chefs on the way in or shout a compliment as they leave. Q: What are your plans for the future? A: Always improving—menu expansion and customer service. A dessert bar is a possibility and perhaps our own line of ready to go meals and branded dressings and sauces.
OPEN DOORS
FROMAGE 8 Hillcrest Avenue, Kingston 6, 876-622-9856 From Foot Candy to cheese. Lisa-Gaye Chin partnered with her husband Kirk to open Fromage, a little piece of European heaven located on Hillcrest Avenue in Kingston. The space was designed and built to replicate a place the couple loved whilst visiting France. They also wanted to show and offer customers a wide variety of wines, cheese and gourmet items from around the world, as well as locally. Q: How did you decide on the concept for Fromage? A: Having been to many different gourmet stores and buying cheeses at fromageries whilst abroad, we wanted to provide a selection of gourmet items that were not readily available here. My sister and I enjoyed buying unusual gourmet items and always brought back gourmet items on our travels, as did many of our customers. I decided this is what was needed right here in Kingston. Q: What sets you apart from the other new eateries in Kingston? A: Customer service would be number one on that list. We try to deliver food in a prompt manner, and have a friendly and relaxing atmosphere. We also pride ourselves on the wealth of knowledge about our cheeses and wines from pairing and their origins.
Presentation is also very important from the way we serve our chowders to our cheese flights, it goes beyond the ordinary. Q: Talk about the other food items that you have for sale at Fromage. A: We have an array of seasonings and sauces, chocolates, condiments, crackers , olives, gluten free snacks, French sodas, jams and freshly baked pastries and cakes. Q: What locally produced items do you sell at Fromage? A: We have local honey, honey wines, jams, pesto, fruit juices and are currently sourcing more. Q: What’s been the biggest challenge you have encountered? A: The importation of products that require permits. This can be costly in some instances. In addition, the length of time for them to be approved and agents not understanding the difference in products. Also there was a recent ban on prosciutto (pork products). We use it a lot on our menu so we are a little afraid that maybe one day we won’t have any! 17
OPEN DOORS Q: What are the most popular items on the menu? A: Our Chowder in Bread Boule! We are the first to do this in Jamaica. We have a different chowder everyday from clam to crab, chicken and smoked sausage. Q: Everyone knows you from Foot Candy, talk about the transition from shoes to cheese. A: I still love fashion and enjoy buying and merchandising for Foot Candy, it is my first love. But, I always loved food and cooking and entertaining too. My friends loved this about me and they would depend on me for dips, and cheese platters. I catered my own parties and events, so it was a thought to do something food oriented. Q: Plans for the future? A: We envision ‘baby’ Fromages popping up—even just the bistro section of it—in the ‘Second’ city or even in a Kingston 8 location.
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Control Your Portions
Stay within the inner rim of your plate Always start serving yourself with vegetables (cooked and uncooked) first Reserve half of your plate for cooked and uncooked vegetables A quarter of your plate should include Staple Foods, e.g. Rice, Pasta, Provisions The remaining quarter of your plate should be reserved for Food from Animals e.g. Meat or Fish If you are a vegetarian, you can substitute Food from Animals with Legumes e.g. Peas and Beans
You ou and
the Secret of Great Flavour!
By Claudette Powell
FOR STARTERS
A SPRINGTIME SALUTE TO HOME CHEFS
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FOR STARTERS
The other day I was watching an episode of “Chopped” on the Food Network Channel. The show featured four top home chefs who competed in a series of challenges that involved making a meal out of a basket of mystery ingredients. It got me thinking about all the fantastic meals I’ve had courtesy of some home chefs. My aunts and uncles living in Philadelphia used to link up at Aunty Lorlene’s for the Sunday spread. It was like Jamaican Thanksgiving every single Sunday, lots of jokes, great conversations and bonding around delicious food. Anytime we got a chance to make the trip to Philly, Sunday dinner was always on my mind. However, my true love affair with home cooking, started with my parents. They are ultimately responsible for making me into the foodie that I have become. Both my parents know how to cook very well. My mother taught me all the basics, how to handle a knife and always use fresh ingredients. My mom is also good at baking, which is all about precision and measurement. She always encouraged me to try and experiment with new recipes. We cooked a lot together; she handled the major dishes while I did many of the sides and desserts. My father, on the other hand, taught me how to grow all those fresh ingredients and how to pick the best produce. He took my brother and I fishing, and we went on trips to the meat market, where I learned how to pick and choose the best cuts and choice meats. My father also taught me how to season food and develop flavours. My palette began developing from a very young age. I enjoy cooking, it is like meditation for me. If I am upset or having a bad day it’s the perfect thing to get
me centred and back to feeling good. When I cook for people, I feel like I am handing you love on a plate. So I have the utmost respect for home chefs. I have always attracted friends around me who can throw down in the kitchen. In Miami, I had a friend who made the most incredible tender and succulent grilled lobster tails. He also made a home version of shrimp scampi, the exact dish that originated from the American chain restaurant Red Lobster’s classic menu. My close friend Danae is one of the best bakers I know, her cheesecakes are to die for. It started out as a hobby for her, some cakes and cupcakes here and there for friends and family, and now it’s a nice steady income earner for her along with her other career. My bbq master and friend Robin Richki has won my heart through his roasted pig. The meat is so flavourful, fall off the bone and seasoned to the core while the skin is crispy fantastic crackling that has my mouth watering as I write this piece. Sometimes when I go out to dinner and take that first bite, it’s just not that satisfying. Many times, the reason is that I know someone who can cook the dish ten times better than the chef at the particular restaurant. Home chefs are able to build complex flavours and stunning dishes with a sophistication unlike any other. These cooks touch so many lives and influence some of the greatest chefs in the world. I cannot tell you how many world famous chefs attribute their love of cooking to their mothers and/ or grandmothers. We all know someone close to us who is a master chef without ever having any official culinary training. Those are the people who bring us joy that is hard to describe and memories that are hard to forget. I salute you all home chefs—from one foodie to another, let’s eat! 21
By Jessica Hylton
BAKE BABY BAKE
SPRING SWEETNESS We are back with our resident baker, Jessiker Bakes, who brings us some of her favourite springtime-inspired sweet treats.
I hope that 2013 is treating you well! I know it’s certainly doing me all the best. I’ve themed these recipes around spring, filled with flavours of blueberries, strawberries and lemons. These are my two favourite recipes for my two favourite fruits! For another great spring recipe, make sure to check it out at www.kingstonkitchenja.com Happy spring!
Mini Lemon Meringue Pies Makes about 30-40 meringue pies These mini pies are so delicious and in two bites they’re gone! I like how the sweetness of the meringue topping balances the acidity and tartness of the lemon filling, plus the sugar cookie crust is a great twist to a traditional crust! These are perfect for any spring get-togethers you will be having!
Meringue Topping Ingredients 1 tbsp. meringue powder 1/4 cup cold water 6 tbsps. plus 2 tsps. granulated sugar Method • In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar. • Whip at high speed for 5 minutes. • Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry. • Bake and use according to your recipe. Meringue 22
powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding ingredients. • Use 2 teaspoons meringue powder and 2 tablespoons water for each egg white.
Lemon Curd Ingredients 1/3 cup lemon juice (from about 2 lemons) 2 large eggs plus 1 large egg yolk 1/2 cup (3 1/2 oz.) sugar 2 tbsps. cold butter, cut into 1/2-inch cubes 1 tbsp. heavy cream 1/4 tsp. vanilla extract Pinch of salt
BAKE BABY BAKE Method • Heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. • Whisk the eggs in a small bowl, then gradually whisk in the sugar. • Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170º F and is thick enough to cling to the spoon, about 3 minutes. • Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. • Stir in the cream, vanilla and salt, then pour through a strainer into a small non-reactive bowl. • Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
Sugar Tart Crust Ingredients 2/3 cup sugar 1 cup butter, room temperature 2 1/2 cups all purpose flour 1/2 tsp salt 4 tbsps. milk (low fat is fine) 2 tsps. vanilla extract (optional) Method • Preheat oven to 400º F. • In a large bowl, cream together sugar and butter until light. • Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers). • Spoon dough into mini pie pans and press it up the sides, making sure the layer on the bottom is even. • Bake for 10 minutes. Pop out of tin after cooling for about 5 minutes to make removal easier. Allow to cool completely. PUT IT TOGETHER: Spoon lemon curd into cooled mini pie shells. Pipe meringue on top and use a torch to brown the tops.
Lemon-Blueberry Muffins This is the recipe that made me love blueberries. I’ve used it several times and I’m still in love with it. This makes 12 muffins Ingredients ½ cup unsalted butter, room temperature 2 tsps. lemon zest 1 cup + 1 tbsp. sugar 1 egg, room temperature 1 tsp. vanilla 2 cups cake flour 2 tsps. baking powder 1½ tsps. kosher salt 2 cups fresh blueberries (If frozen remember, don’t let it thaw first) ½ cup milk Method • Preheat the oven to 375ºF. • Cream butter with lemon zest and 1 cup of the sugar until light and fluffy. • Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and sift the remaining flour, baking powder and salt. • Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. • Grease a muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — to the rim with batter. • Sprinkle batter with remaining tablespoon of sugar. • Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan. Source: The New York Times
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Interview by Leisha Wong
NATURE’S WAY
FARM LIFE One year on, what’s life really like on Potosi Farm?
In the first of our “Nature’s Way” features, we turn the spotlight on Jamaica’s agricultural scene, to the farmers and entrepreneurs, who tend to and toil the island’s bountiful and fertile soil. Adam and Marika Miller are the couple behind Potosi Farm, a farm located in Trelawny, and dedicated to promoting sustainable practices. Having launched their home delivery service one year ago, as well as just celebrating the first anniversary of their first harvest, we sit down with Adam and learn about the highs, lows and in-betweens of their first year on the farm. It’s been a year since your first harvest at Potosi Farm. How has the first year been? The time has moved much quicker than could have been envisioned, and the experience has been nothing short of amazing. Through the growing and distribution of sustainably-grown raw produce, surprisingly we’re noticing our evolution into a sort of lifestyle brand. People are really drawn to the idea of healthy, fresh, unique produce alternatives that they can incorporate into their wellness plans for themselves and their families. We’ve maintained a regularly updated Facebook page, including pictures
of the farm and the activities we’re up to, the Potosi family, and interesting recipes with our produce. Much of the early success has been a direct result of the customers themselves. They provide the best marketing we could ask for, through word of mouth endorsement of Potosi Farms, and a tremendous amounts of feedback, they keep us in tune with what’s working, and more importantly what isn’t, whilst introducing us to ideas for future varieties and other value-added farm offerings.
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NATURE’S WAY What has been the most rewarding part of your work and life at Potosi Farms? The most rewarding part of life on Potosi is a combination of seeing a vision being developed into a reality as the farm expands in size and diversity, as well as developing such a close relationship with our customers, whom we actually regard as stakeholders in the farm. Every single day we get calls or emails from customers expressing their excitement over the produce, offering recipes, asking about some of the more rare varieties, and showing interest in order to have a better understanding of what sustainable agriculture is all about. While we’re in the produce business, we consider our most important product to be excellent customer service. For a residential customer or a chef to be able to communicate directly with the farmer growing their food, asking questions about the farm and our principles, discussing varieties that are of interest, planning menu’s around future harvests, or even to organize customized packing and special delivery requests, is an invaluable opportunity. Often times in business it’s the service experience that keeps the customer choosing you over the competition. And the biggest challenge? I’d say our biggest challenge is actually split between two different but related challenges. Firstly, there is a steep learning curve in sustainable agriculture. It is much different in almost every way than conventional farming, which is dependent on chemical inputs. Sustainable agriculture involves consideration of the tools used, the techniques employed, the timing associated with up to 30 varieties growing at any one time, and also just the different growing requirements of the individual varieties themselves. It is important that we minimize learning by trial and error, as in agriculture this takes up large parcels of time, and equally large amounts of money. Therefore, understanding the technicalities and successfully putting them into practice requires a certain calibre of employee. Much like other businesses across the country, we have trouble finding people who are not only willing to put forth the effort, but who actually put their head and hearts into what they’re doing. It makes an incredible difference to the quality of output, when one is actually interested in the tasks at hand. Everyone wants a 26
NATURE’S WAY job, but very few are interested in working on a farm. Aside from the physical demands of agriculture, which are undeniable, there is still the long-standing stigma that farming is for those who cannot do anything else. The irony though, is that it is the farmers, more than any other profession, that satisfy the most important needs of a community. All food, processed or fresh, starts with the effort of farmers. Until they begin to get the level of respect for their work that society offers other professionals, like doctors and lawyers for instance, farming will continue to have an increasingly difficult time attracting young and educated people. We have looked far and wide to find staff that display the legitimate interest in what Potosi Farms is all about. We also accept international volunteers to we’re doing. We are also in the process of establishing work alongside our team, as they usually come with fruit orchards. Julie and East Indian mango, coconut, experience and skills we can learn from. Persian lime, grapefruit, avocado, sugarloaf pineapple, to name a few. What would you say is the most important lesson you learned this year? We are currently in the process of working out the Work with the seasons. Don’t try to force varieties that details of becoming a hub for surrounding smaller are best suited for other season. You will not overcome farmers, whom we can give access to our higher value Mother Nature. Some we can enjoy year round, others markets. we must learn to appreciate during their ideal growing seasons. We are interested in expanding the sustainable Also, make decisions quickly. Farming takes a lot of time from seed to harvest, so delaying decisions and/ or actions related to any variable means a time delay or productivity decrease further down the line. What is the biggest misconception many have about a farmer’s life? Greatest misconception from my perspective, is that farming is a dirty, low paying job, reserved for the least educated and most desperate. With proper strategy, planning, and adherence to the plan, farming can be not only rewarding financially, but in a way spiritually too, as all farmers share the same connection and faith in the Earth and its ability to provide. How would you describe your vision for Potosi Farm going forward? Potosi Farms is but a fraction of what we see for it over the next few years. Our vegetable operation will be expanding over the next one-and-a-half to two years, to almost five times its current footprint, with improvements in productivity as we get better at what
agriculture footprint, and teaching fellow farmers the importance and value of choosing lucrative varieties, sustainable farming methods, harvest and post-harvest care, and building customer relationships. This concept has also drawn support from international agencies interested in Jamaica’s agricultural development, so we may very well have the support we will require to make this a reality. We also see ourselves as being in a unique position to use our popularity and success as a springboard to promote local sustainable agriculture efforts. We want to be a farm that other farmers can visit to learn from, so they too can go back to their communities and make a difference. We envision materializing into a sort of rural sustainable farming education centre. Lastly, we see ourselves naturally opening up to our customers and the wider public at some point once the farm is closer to realizing its development potential. There’s nothing quite like roaming the fields with 30 or more varieties growing together, grazing as you wander. This experience shouldn’t be limited to just us! 27
CHEF’S TABLE
SEASON FRESH
Here’s what some of the island’s best chefs are cooking up this Spring.
Cooking with fresh seasonal produce…that is a chef’s dream. As the seasons change, and the new crops come in, chefs and foodies are recharged to create light and fresh menus. Want to make the most of what’s in season? These chefs share some inspiration with you. SUMMER SQUASH RIBBONS By Potosi Farms (Marika Kessler-Miller) Ingredients 1 ½ lbs. zucchini, yellow, or zephyr squash 1 shallot, very thinly sliced (about 2 tbsps.) 2 tbsps. extra virgin olive oil 2 tbsps. white wine vinegar Salt and freshly ground black pepper ¼ cup chiffonade of basil ¼ cup toasted pine nuts 2 oz. goats cheese
Method • Trim the ends off the squash and, using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips. • Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes. • Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine. • Transfer to a serving dish and crumble goat cheese on top. • Serve immediately. {Marika Kessler-Miller | veggies@potosifarms.com} 29
CHEF’S TABLE
FRESH AND FAST SMOKED MARLIN WATERCRESS SALAD DRESSED WITH A CARROT VINAIGRETTE By Chef Brian Lumley Serves 12 Ingredients ½ cup extra-virgin olive oil ¼ cup balsamic vinegar 2 tbsps. chopped fresh basil 1 tsp. Dijon mustard ½ clove garlic, minced 1/3 cup carrot purée ¼ tsp. salt 1/8 tsp. white or black pepper 800g smoked marlin ½ lb. watercress, tough stems trimmed ½ lb. romaine lettuce 2 large red tomatoes, cut into bite-size wedges ½ red onion, thinly sliced 1 large cucumber, peeled, quartered lengthwise and sliced 1 yellow bell pepper, seeded and cut into short strips ½ cup fresh mushrooms, thinly sliced (optional)
{Chef Brian Lumley | foodiefocused@gmail.com}
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Method • Combine the oil, vinegar, basil, mustard, garlic, carrot puree, salt and pepper in a container with a tightly sealed top (a small canning jar works well). Cover tightly and shake well, until dressing is well blended. • Use immediately or refrigerate, covered, until ready to use. • Shake well before serving. • In a large bowl, toss the watercress, romaine lettuce, red tomatoes, onion, cucumber, bell pepper and mushrooms. • Arrange on platter lined with rolled smoked marlin. Drizzle with the vinaigrette.
CHEF’S TABLE
SPRINGTIME MANGO PAVLOVA By Nicole Shirley of Nicole’s Sweet Tempatations
ORZO PASTA SALAD By Chef Oji Jaja Serves 4 Ingredients 1 cup orzo pasta ½ cup extra virgin olive oil 2 portobello mushrooms, sliced to medium thickness 1 pint Shitake mushrooms, cut into long thin strips, (julienned) 1 tbsp. fresh rosemary, finely chopped 1 small onion, finely diced ½ red pepper, diced ½ yellow pepper, diced 1 cup baby spinach, cut into long thin strips (julienned) 1 tbsp. honey 2 tbsps. sherry wine vinegar 1 oz. fat free Feta cheese Salt and Pepper Crushed pepper to taste Method • In a saucepan, bring four cups water to a boil. • Season water well with salt and add half the olive oil. • Add orzo and cook until tender. Remove from water using a colander. • In a sauté pan bring olive oil to medium high heat. • Add mushrooms to pan, season with salt and black pepper and sauté until golden brown. • Remove from pan and allow to cool. • In a bowl, add honey, vinegar, olive oil and whisk to combine. Season with salt and pepper to taste. • Combine all ingredients in a large bowl. • Adjust seasoning and serve immediately or store in a closed container refrigerated. {Chef Oji Ja Ja | cuisine@ashebre.com}
Ingredients 4 large egg whites 1 cup granulated sugar 1 tsp. cornstarch 1 tsp. vinegar 1 tsp. vanilla ¼ cup boiling water 1 cup heavy cream 1 tbsp. sugar 2 medium mangoes, peeled and diced 1 tbsp. brown sugar 2 tbsps. rum Method • Preheat oven to 350º F. • Put a sheet of grease paper on a sheet pan and draw a 9-inch circle. • In a mixer fitted with whip attachment, mix together eggs whites, sugar, cornstarch vinegar and vanilla on a low speed. • Add boiling water and beat on high speed for 3 to 5 minutes or until you have stiff, glossy peaks. • Spoon meringue mixture into the 9-inch circle. • Bake at 350°F for 10 minutes. • Reduce temperature to 200°F and bake for an additional 40 minutes. • Turn off oven and let pavlova stand in oven for 1 hour. • Remove from oven and cool. • While pavlova is cooling combine mangoes, brown sugar, and rum in a bowl, and set aside. • Whip the cream and sugar until thick and creamy. • Place pavlova on a plate and spread whipped cream over the top of the pavlova. • Spoon the mangoes in the middle of the pavlova and serve. {Nicole Shirley, Nicole’s Sweet Temptations nshirley@nicolessweettemptations.com}
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KITCHEN CREW 101
BRING ON BRUNCH Hold the ackee. Here’s a new look at Jamaican brunch.
Photos by Dwayne Watkins
Around the world the snow has begun to melt, the skies have exchanged an icy blue for sunny blue, and blossoms are exploding on trees. While Jamaica may not have such a dramatic seasonal shift, you can still feel something in the air. Rejuvenate, renew, replenish; springtime is also about reinvention. And so came the inspiration for our cover shoot this issue. Led by the artistic talents of Chef Dennis McIntosh, local ingredients are given a makeover for this sophisticated brunch menu. EAT GOOD. 33
KITCHEN CREW 101
Callaloo and Chicken Roulade with Pineapple Chutney Ingredients 4 boneless chicken thighs beaten, flattened 1 boneless chicken breast, ground 1 cup of chopped blanched callaloo 1 whole egg ½ onion diced 2 pieces sliced white bread, diced 1 clove garlic Sprig of thyme Salt and pepper to taste Method • With the chicken thighs between a sheet plastic, flatten out with a meat bat. • Mix all the ingredients together, then bind with the egg. • Chill mixture again, then add to the centre of each of the beaten thighs. • Fold and roll in a sausage shape to ensure that all the mixture is secured then wrap with plastic wrap. • Place the roulades in a pan, cover with seasoned water, and bring to a slow boil. Allow to simmer for about 15 minutes. 34
• Remove from the heat and allow to cool overnight in the fridge in the cooking liquid. • When ready to serve, remove, drain and slice as needed. Serve with fresh herbs and the pineapple chutney (see recipe below).
Pineapple Chutney Ingredients 1 pineapple, diced 8 oz. brown sugar 1 oz. diced ginger ½ Scotch bonnet pepper, diced Method • Place the diced pineapple in a frying pan. As it heats up, add the sugar and continue cooking slowly. • Add the diced ginger and Scotch bonnet pepper. • Cook everything together until a syrup-like consistency has been created. • Remove from the heat and allow to cool. • Place in the fridge covered, and use as needed with cooked meats.
KITCHEN CREW 101
Jacks Hill Garden Salad with Oven-Roasted Tomatoes and Crumbled Feta Cheese Ingredients 8 oz. mixed lettuce 8 oz. Feta cheese Olive oil 8 oz. cherry tomatoes 2 cloves garlic minced 2 sprigs thyme ½ Scotch bonnet pepper, diced Sauce 1 cup hoisin sauce 1 tbsp. peanut butter Few sprigs cilantro stalks (optional) ¼ cup water
Method • Place the oil, garlic, Scotch bonnet pepper, and thyme in a food processer, and purée to the consistency of a marinating liquid. • Preheat the oven to 350˚F. Toss the tomatoes in some of the marinating liquid. Place on a roasting tray and cook in the oven for about 20 minutes. Allow to cool until required. • Wash your tender garden greens, chop or tear as needed. • Arrange in a clean salad bowl, and add the crumbled Feta cheese. • Add the oven-roasted tomatoes. Drizzle the extra liquid over the top of the salad and serve.
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KITCHEN CREW 101
Pan Seared Fillet of Snapper, with Corn, Basil and Tomato Salsa Ingredients 6 x 4oz. snapper fillets 1 lime, juiced Salt White pepper 4 oz. olive oil 8 oz. can sweet corn 1 oz. shredded basil 2 oz. cane vinegar 4 tomatoes, diced 4 oz. tomato juice 2 oz. olive oil 2 limes, juiced
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Method • Season the fillets with the lime juice, salt and pepper, and allow to rest. • Heat up a frying pan and sear the fish fillets on both sides, set aside and keep warm. • In a clean bowl, add the sweet corn, shredded basil, cane vinegar, diced tomatoes, tomato juice, olive oil and lime juice. Mix and season to taste. • Keep salsa chilled until ready to plate. • When ready to serve, arrange the fish fillets on the plate with a little side salad or sweet potato au gratin (see recipe on following page). • Finish by spooning the tomato, basil and corn salsa over the fish fillet, and serve.
KITCHEN CREW 101
Sweet Potato au Gratin Ingredients 2 lbs. sweet potato, cooked, peeled, and diced 20 fl. oz. Béchamel sauce (visit our website www.kingstonkitchenja.com for recipe) 8 oz. shredded cheese Method • Preheat oven to 350˚F. • Place the diced cooked potato in a buttered, ovenproof dish. • Coat with the warm Béchamel sauce, sprinkle with shredded cheese. • Place the dish in oven for about 10 to 15 minutes, or until the cheese melts. • Serve immediately. 37
KITCHEN CREW 101
Roasted Loin of Plantain - Stuffed Pork, with Pan Jus and Micro Greens Ingredients 2 ½ lbs. fresh pork loin 8 oz. jerk seasoning Salt and pepper to taste 1 firm ripe plantain 2 carrots, chopped 1 onion, sliced 2 stalk celery, chopped Vegetable stock 2 cloves garlic 2 sprigs thyme
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Method • Preheat oven to 355˚F. • Trim the pork loin and season with the jerk seasoning. • Cut a hole down the centre of the eye of the meat and put in the fridge for an hour or so. • After the loin has marinated, remove from the fridge and stuff the plantain in the hole of the loin. • Place loin in a heavy ovenproof pan, and sear all sides of the loin to keep in all the natural juices. • Remove the loin and add the chopped vegetables, garlic, and thyme. Place the pork loin on top of the vegetables. • Place in oven and cook for about 40 minutes, or until cooked to your taste. • Remove the pork loin and make a pan gravy from the dripping and vegetables in the roasting pan, by adding some vegetable stock. • Bring to the boil, season and strain until the consistency of the sauce is right. • Best served with vegetable ratatouille (see recipe on following page). Dress the platter by laying the vegetables on plate. Add a few slices of the pork loin on top, drizzle with the pan gravy, and garnish with the micro greens just before serving.
KITCHEN CREW 101
Annatto-Infused Vegetable Ratatouille Ingredients 24 annatto seeds 1l coconut oil 1 red pepper 1 green pepper 1 yellow squash 1 zucchini 4 plummy tomatoes 8 fl. oz. tomato juice Thyme 2 stalks scallion 6 cloves garlic 1 Scotch bonnet pepper Salt Method • Heat the coconut oil, and add the annatto seeds. • Cut all the vegetables into ½-inch pieces. • Add the vegetables one-by-one to the annatto-infused oil. • When all the vegetables are done, add the tomato juice, and season to taste. Simmer for a further 10 minutes. • Remove from heat and serve as required.
What brunch would be complete without dessert? Visit our website for Chef McIntosh's delectable Guava Crème Brûlée and Sorrel Cake. www.kingstonkitchenja.com
Photography: Dwayne Watkins, Dwayne Watkins Photography Photography Assistant: Dwayne Jureidini Stylist: Melanie Miller
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By Leisha Wong
KITCHEN CONVERSATIONS
MASTER CHEF
From hotels to a heritage site, Chef Dennis McIntosh sets about preserving some Jamaican history.
Photos by Dwayne Watkins
For almost 30 years, Chef Dennis McIntosh has been at the forefront of Jamaican and Caribbean fine dining. The Ritz Carlton Golf and Spa Resort Rose Hall, Royal Plantation, and The Tryall Club, are just a few of the luxury establishments where Chef McIntosh has headed up the kitchen. And yet, his quiet and humble demeanour could not be further away from the egotistical, self-important manner for which executive chefs are often known.
As an eight-year-old-boy, Chef McIntosh travelled to Coventry, in the West Midlands of England, from St. Thomas, Jamaica where he was born. Thrust into the industrial city, he still remembers his life in Jamaica, where his father, who was a butcher, would prepare “legendary” jerk pork. Back in Coventry, the eldest of five, McIntosh would spend time with his mother in the kitchen, learning about the flavours and essences of home. “Like most Jamaicans who went to the 41
KITCHEN CONVERSATIONS UK in the 1960s we carried our traditions with us,” McIntosh says. He remembers coming home from playing football on Saturday afternoon, to the smell of Saturday soup wafting from the kitchen, “The yam, the pumpkin, the banana, dumplings doing their little dance, chicken…it was smells of home.” These culinary memories stayed with him, inspiring him to follow his passion for cooking. While many young people were drawn into the industrialized sectors, for which Coventry was well known, McIntosh went into the culinary arts instead, attending Henley College of Further Education. “Jamaican parents traditionally wanted to see their children become lawyers and doctors,” he says, “wearing white shirts and pretty pants, but I got a lot of support from my family in following this path.” Trading in the white shirt for a white chef’s jacket, McIntosh has established himself both in the UK and throughout the Caribbean for his culinary talents that are a fine combination of classical French skills and local ingredients. However, his most recent sojourn has taken him temporarily away from the kitchen, and seen him investing in Jamaica’s heritage. Rio Nuevo Village, located in St. Mary, is 30 acres of heritage land. It was here that the British fought the Spanish for control of Jamaica in 1658, and now where McIntosh is working to establish a comprehensive heritage attraction complete with great house that operates as a museum, lush tropical gardens, river and beach front access and a seafood restaurant. With plans to be fully operational by June this year, McIntosh adds that the venue will be diverse enough to host intimate weddings, as well as large music festivals. While he may have currently put his kitchen position on hold, he is still entwined in the culinary industry, thanks to his position as chairman at the Culinary Federation of Jamaica. McIntosh’s involvement with the Culinary Federation, and competitive cooking began at his first culinary post out of school, The Grand Hotel, in Leicester, England, where he worked as a butcher and commis chef. It was here that he practiced the fundamentals 42
of cooking, and implemented his classical training. “Classical French cuisine was the order of the day,” he says, “Once you were able to master making a good sauce and stock, marinades for meat, you had the essential foundation to succeed,” he says. “Luckily I was blessed with good tasting skills, and I tasted my way through each process.” It was at The Grand Hotel that he was introduced to his first mentor, Executive Chef Peter Richards. Richards was also a member of the British Culinary Team, and introduced McIntosh to a world that would inspire and cultivate his career. The connection with Richards enabled him to move on to the famous iconic London establishment, Quaglino’s, in 1977, where Richards was also the executive chef. It was a place that at that time embodied quality service and food. “As the only Jamaican on the team, I have often been asked if I experienced any discrimination, but I had tough skin, and I didn’t focus on the negatives. I was there to get something done, and I made my work speak for itself.” This mentality served him well as he worked his way through a number of restaurants in London, before moving to Bermuda in 1982, where he spent eight years. Culinary life in Bermuda was very much skewed towards international chefs. There were no Bermudians who were executive chefs. “At first I found this very strange, but the scene was very French and German dominated, and it was the international chefs who dictated the direction of gourmet food on the island.” On his arrival, McIntosh was able to
KITCHEN CONVERSATIONS perform on the same levels as these international chefs, demonstrating an impressive skill set, as well as using local ingredients and flavours of the island. It was in Bermuda that he got involved with the Culinary Federation, using the position to promote the local cuisine of Bermuda, and drawing young local chefs into the culinary arena. When McIntosh found himself back in Jamaica, in 1990, he landed at Beaches Boscobel, where he explained he faced a number of challenges. One of these was the “politics” of doing business in Jamaica, and it was a challenge that he faced head on, adopting an “all-inclusive” approach to business, an approach that spread to his involvement with the Culinary Federation of Jamaica (CFJ). However, here too he encountered challenges, particularly a lack of support from companies when they found out they could not “dominate the agenda in the way that they wanted”, he says. Without the initial support, the young chefs were the ones who suffered, unable to gain the valuable exposure that accompanies participation in competition.
adds that they are able to promote the vast potential of Jamaica’s food. “It gives us the opportunity to recognise the fantastic local produce in Jamaica. Our ginger, bananas, pineapple, mangoes, are far superior Recently, however, the CFJ has received improved to genetically engineered produce overseas, and they support from food companies on the island, and really do not taste any better anywhere else than it Jamaica’s team has competed in a number of events, does here. We need to celebrate the unique flavour successfully taking home a number of medals and profiles of our food, and promote it on a global level,” awards. “Competing really allows the youngsters to see McIntosh says. what their colleagues are doing…opening their eyes to the opportunities that exist within the culinary world, His desire to work with the next generation led him to as well as push their own personal cooking skills on the newly renovated Cardiff Hall Resort and HEART an international level.” In competing, McInotsh also Trust/NTA where he worked and mentored a number of young chefs. Of these, there is a group that he has maintained relationships with. Chef Brian Lumley, Chef Oji Jaja, Alecia Woodbine-James and Lincoln Peterkin have all “passed through my kitchen,” he says, “and it’s important to maintain these connections. The future of the culinary arts lies in thinking outside of the box, and involvement with the younger generation is critical,” he says. With his concentration now on Rio Nuevo Village, McIntosh will be focusing on a seafood restaurant on property that will utilise what is available, producing a truly Jamaican product delivered by Jamaicans, but will also have an international aesthetic, as he continues to raise the local standard. 43
HEALTH
By Karla Henry
GREEN GIANTS “ You can clutch the past so tightly to your chest that it leaves your arms too full to embrace the present. “ — Jan Glidewell
People like “stuff”. We tend to hold onto it year after year. We save and stock up on things that we don’t know what to do with anymore. Maybe we keep things because they hold precious memories of days gone by, or they remind us of our parents, grandparents, past loves or childhood. To part with these precious possessions seems out of the question. There is a saying that goes, “You have to get rid of the old to make way for the new.” If you are feeling stuck or stagnant in your life, try spring-cleaning. Throw out some of that stuff, say goodbye to your past and welcome the new energy of your happy, healthy future. Try these three ideas: 1. For good mental and physical health, we actually have two “houses” that need to be spring-cleaned: our physical homes and our physical bodies. Just as we accumulate “stuff” in the form of outgrown clothes, magazines, rusty bicycles, tools and random keepsakes, so do our bodies accumulate old food residues and toxins that need to be cleaned out.
FOR A CONSULT CONTACT: KARLA HENRY CERTIFIED HOLISTIC HEALTH COACH WWW.KARLAHENRY.COM © INTEGRATIVE NUTRITION
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2. To spring clean your body, give it a break from rich and complicated foods by either cleansing or fasting for a short period of time. Cleansing means paring down your food to just simple fruits and vegetables, lots of water and perhaps whole grains. Fasting means limiting most foods and drinking lots of water, fresh vegetable and fruit juices, teas and soups. Without much energy going toward digestion, more energy is available to the rest of your body and mind. Cleansing and fasting can sharpen your concentration, help you gain insight and promote spiritual awareness. It can also bring improved immune function and better digestion. 3. While you’re cleaning out your body and home, don’t forget to spring-clean your heart. Throw away negative thoughts and habits you’ve been harbouring that no longer serve you. A clean, open heart will allow you to receive all the good that awaits you each and every day. If your heart and mind are cluttered, there is no room for life’s gifts and surprises to enter.
HEALTH
Food Focus: Greens Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upward to the sky, absorbing the sun’s light while producing oxygen. Members of this royal green family include kale, collard greens, Swiss chard, mustard greens, arugula, dandelion greens, broccoli, watercress, beet greens, bok choy, green cabbage, and spinach. How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Their colour is associated with spring, which is a time to renew and refresh vital energy. In traditional Asian medicine, the colour green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free. Leafy greens are the vegetables most missing from the Jamaican diet, and many of us never learned how to prepare them. Start with the following recipe below. Then each time you go to the market, pick up a new green to try. Soon you’ll find your favorite greens and wonder how you ever lived without them.
Recipe of the Month: Shitake Mushrooms & Kale Prep time: 2 minutes Cooking time: 10 minutes Serves: 4 servings Ingredients: ½ pound shiitake mushrooms 1 tbsp. olive oil 1-2 cloves crushed garlic 1 bunch kale, chopped Pinch of salt Method: 1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2 to 3 minutes. 2. Add chopped shiitake mushrooms, stir-fry for 5 minutes. 3. Add chopped kale, stir-fry for a couple of minutes. 4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.
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46
MIXOLOGIST
REFRESH IT
The Pub gets a makeover, and shares a hot spring cocktail recipe.
The Pub Bar & Grill Mayfair Hotel
The Pub Bar and Grill has been a popular Kingston watering hole from about 1968 and has outlasted many of its counterparts over that period. Current owner, Howard McIntosh took over the bar in 2008 and has focused his energies on keeping The Pub current and relevant in a time where it seems that “new and hip” bars and lounges are popping up on the scene. He has done some major refurbishing and additions to the bar Pineapple Martini such as an outdoor upper and lower deck with seating Courtesy of Michael Granville areas along with a pool side seating area. The Pub Bartender Even with all his upgrades, he tried to preserve the ½ oz Triple Sec essence of the “English Pub” with its leather booths ½ oz Amaretto and knick-knacks adorning the walls of the bar. But 1 oz Absolut Vodka it’s not like an English pub is a frequent occurrence ½ oz Pineapple Juice around town and it’s probably the only bar boasting a somewhat authentic pub experience. Pour into a cocktail shaker half-filled with ice cubes. Shake vigorously for a few seconds; strain into a The Pub serves up breakfast, lunch and dinner daily martini cocktail glass, and serve. but it seems that the bar menu is a favourite among patrons. Because what would a bar experience be without the staples; club sandwiches, various burgers, Garnish with pineapple slice or any other fruit of your liking. french fries, and good ole’ chicken wings. McIntosh prides himself on focusing on customer experiences; The Pub Bar & Grill great food, stocked bar and exceptional customer 4 West Kings House Close service. He thinks the experience and the secluded Kingston 10 location of the bar are what keep patrons of all ages 920-8572 coming back. 47
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SLIDESHOW
HIGHLIGHTS FROM OUR 1ST ANNIVERSARY
CHRISTMAS GRAND MARKET CELEBRATION
DECEMBER 2012
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SLIDESHOW
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SLIDESHOW
Photos by Skkan Media 52
SLIDESHOW
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Wraps Subs Sliders Wings Salads Juices Coffee etc..
Open 24 Hours
Orchid Village Plaza Kingston 6, 20 Barbican Road Tel: 876.970.4571
PURE COCKTAIL
SPRING SEDUCTION
Keep things flirty and fun with Pure Country Juices.
LIPSTICK ON THE COLLAR Ingredients 1oz Appleton Special ½ oz. Triple Sec Top up with Pure Country Cranberry Juice Dash of lime juice Method • Put ice in a glass. • Add ingredients, mix and serve.
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